International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 8, Issue 2 (March-April 2026) Submit your research before last 3 days of April to publish your research paper in the issue of March-April.
Submit Research Paper Join as a Reviewer

Plagiarism is checked by the leading plagiarism checker TurnItIn

Call for Paper

Volume 8 Issue 2
March-April 2026

Submit your research paper

Indexing Partners
Academia Advanced Sciences Index Bielefeld Academic Search Engine CiteSeer DRJI Google Scholar Independent Search Engine & Directory Network ISI (International Scientific Indexing) Issuu Mendeley Research Networks
RefSeek ResearcherId - Thomson Reuters ResearchGate Scirus Scribd Semantic Scholar UTeM - Universiti Teknikal Malaysia Melaka Wiki for Call for Papers WorldCat Zenodo

Study on Production and Quality Assessment of Custard Apple Wine Using Different Varieties and Fermentation Parameters

Author(s) Dr. Ravindar A, Ms. Pravalika Reddy A, Ms. Sravani Kalyani G, Ms. Rekha Marupaka
Country India
Abstract The present study was carried out to develop and evaluate wine from custard apple (Annona squamosa) using two different varieties, namely local variety (CA1) and hybrid variety (CA2), at a pulp-to-water ratio of 1:2. The fermentation process was conducted using Saccharomyces cerevisiae for a period of 8 days, followed by ageing and maturation. Physico-chemical parameters such as pH, titratable acidity, total soluble solids (TSS), specific gravity, and alcohol content were analyzed during fermentation.
The results indicated a gradual decrease in pH from 6.4 to 3.9 (CA1) and 6.3 to 4.0 (CA2), confirming increased acidity during fermentation. Titratable acidity showed variations, with higher values observed in CA2 compared to CA1. TSS decreased from 22°Brix to 6.5°Brix (CA1) and 7°Brix (CA2), indicating utilization of sugars by yeast. Alcohol content increased progressively, reaching 8.5% in CA1 and 7.9% in CA2, demonstrating effective fermentation.
The study concludes that custard apple pulp is a suitable substrate for wine production, with the local variety (CA1) showing slightly better fermentation efficiency and alcohol yield than the hybrid variety.
Keywords Custard apple (Annona squamosa), Fruit wine, Fermentation, Saccharomyces cerevisiae, Physico-chemical analysis, pH, Titratable acidity, Total soluble solids (TSS), Alcohol content, Specific gravity, Local variety, Hybrid variety, Value addition, Functional beverage.
Published In Volume 8, Issue 2, March-April 2026
Published On 2026-04-14
View / Download PDF File

Share this



E-ISSN 2582-2160
CrossRef

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads
Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 8 Isu 2Cover Page Vol 8 Isu 1Cover Page Vol 7 Isu 6

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA Open Access

About IJFMR
Fees & Payment
Current Issue
Publication Archive 		Submit Research Paper
Track Submission Status
Publication Guidelines
Publication Ethics
Peer Review & Plagiarism 		Join as a Reviewer
Editors & Reviewers
Reviewer Referral Program
Get Reviewer Membership Certi. 		Website/Journal Policies
Usage Policy
Content Policies
Privacy Policy
Contact Us +91-9687-828-838 editor@ijfmr.com
Powered by Sky Research Publication and Journals